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NY see the answer when I look. Can I substitute something for
NY the sake?

NY I'm car challenged and just going to the supermarket is
NY enough.
Very dry sherry seems to work for me. In fact, I have used Amontillado,
"Cocktail" or "Very Dry"....pretty obviously the usual bottle of cheaper
sherry that I use for cooking.

Thanks, Jim, I should keep a bottle of that in the house.
Unfortunately, they don't sell it at the supermarkets here.

James Silverton wrote:
Nancy wrote on Tue, 20 Feb 2007 08:09:39 -0500:
see the answer when I look. Can I substitute something for
the sake?
I'm car challenged and just going to the supermarket is
enough.
Thanks, nancy

Very dry sherry seems to work for me. In fact, I have used
Amontillado, "Cocktail" or "Very Dry"....pretty obviously the
usual bottle of cheaper sherry that I use for cooking.

k James Silverton wrote:
?? Nancy wrote on Tue, 20 Feb 2007 08:09:39 -0500:
??
?? see the answer when I look. Can I substitute something
?? for the sake?
??
?? I'm car challenged and just going to the supermarket is
?? enough.
??
?? Thanks, nancy
??
?? Very dry sherry seems to work for me. In fact, I have used
?? Amontillado, "Cocktail" or "Very Dry"....pretty obviously
?? the usual bottle of cheaper sherry that I use for cooking.
??
k I don't know, dry sherry seems a little salty. I'd suggest
k mirin, maybe? It's another type of sweet rice wine.

To each their own taste of course but I have never personally
detected a salty taste in sherry. I do keep a bottle of mirin
around and use it frequently but you have to careful with it as
a replacement for sake if there are other sources of sweetness
in the recipe.

"Melba's Jammin'" wrote
"Nancy Young" wrote:
This question has been asked a million times, I think, but I don't

see the answer when I look. Can I substitute something for the sake?
'Twere I, I'd prolly use dry sherry or vermouth. It's what I use
whenever dry white is in the recipe. Maybe someone will tell you why
it's a bad idea -- JAT, though.

Thanks, Barb! I wrote down all suggestions and I'll go tonight.
Imagine, grocery shopping in the evening, I never do that. I'll
hit the liquor store, too.

k James Silverton wrote:
?? Nancy wrote on Tue, 20 Feb 2007 08:09:39 -0500:
??
?? see the answer when I look. Can I substitute something
?? for the sake?
??
?? I'm car challenged and just going to the supermarket is
?? enough.
??
?? Thanks, nancy
??
?? Very dry sherry seems to work for me. In fact, I have used
?? Amontillado, "Cocktail" or "Very Dry"....pretty obviously
?? the usual bottle of cheaper sherry that I use for cooking.
??
k I don't know, dry sherry seems a little salty. I'd suggest
k mirin, maybe? It's another type of sweet rice wine.

To each their own taste of course but I have never personally
detected a salty taste in sherry. I do keep a bottle of mirin
around and use it frequently but you have to careful with it as
a replacement for sake if there are other sources of sweetness
in the recipe.

In my experience Mirin (sold labelled "Ahi Mirin") is very sweet
(together with ground roasted sesame seeds, miso and rice wine vinegar
is makes a good sauce for grilled Japanese eggplant or for steamed
spinach), sake isn't very sweet, and sherry is not salty (maybe the
kind sold a "cooking sherry" is salty, I don't know). I'd go with the
suggestion of very dry sherry or dry vermouth.

NY see the answer when I look. Can I substitute something for
NY the sake?

NY I'm car challenged and just going to the supermarket is
NY enough.

NY Thanks, nancy

Very dry sherry seems to work for me. In fact, I have used
Amontillado, "Cocktail" or "Very Dry"....pretty obviously the
usual bottle of cheaper sherry that I use for cooking.

James Silverton
Potomac, Maryland

james, i know you cook a lot of asian stuff, so out of curiosity, what
brand of sherry do you use? (i'm getting to the end of the shao-hsing
wine if been using. i don't think it would drink it by itself.)